Quote from: Domi on March 10, 2008, 08:37 PM
I think most things taste better after a drink or three...It's surprising just what you'll eat when you're bevvied up. I know that a bowl of frosties with ice cold milk on tastes like manna from Nirvana at 3am on a Sunday morning when I'm too drunk to manually operate a microwave.

My hubby swears that curries are better after a pint of Enoch's Hammer from the Sair Inn near us...by the way if you're ever in that pub, you should try their pickled chillis or if you're really brave, one of their pickled eggs (before you say it SS, I know.....I'm a dirty northern heathen )

Next time we are up that way, I will hold you to that 

Quote from: smokenspices on March 09, 2008, 09:38 PM


back in the days of Slade & TREX

Noob 

Me?, I'll cook anything!!

Quote from: smokenspices on March 09, 2008, 04:44 PM
Looks very scrumptious .. and HOT. Nice photos.

SnS  ;D

ps: Is this really a BIR (British Indian Restaurant) recipe Chris or have you just posted it in the wrong section?

That's what a BIR Vindaloo used be like 30 years ago when there was some resemblance of the original recipe, not like today when a Vindaloo is just a hotter madras, and I must admit I miss the days when all the curries actually tasted different.
You can all accuse me of blasphomy now but I blame the use of a general base gravy for everthing on this

Quote from: smokenspices on March 09, 2008, 05:25 PM

Quote from: Jethro on March 09, 2008, 03:48 PM
Bit of an unfair test if you don't mind me saying.
Darth's base was concieved as a base for Madras/vindaloo only, trying to make a Bhuna out of it is like chalk and cheese.
Having said that, I have used it for a Dhansak quite successfully, but it suits the hotter more robust curry, not a mild dry curry like Bhuna should be.

Surely a base gravy is supposed to be versatile (like Bobby says). If the Darth base is just for Madras, Vindaloo type curry, this is not what most BIR's use (only 3 bases).

The Saffron base can be used for 90% of curry recipes (like BIR's). I'm not sure the Darth one can (I havn't tried it yet, so I can only form an opinion based on other reports).

I made a Korma (for other half) twice last week using the Saffron and both turned out really nice (not overspiced), but I doubt if it could be used for something like passanda or CTM (I believe they both have their own bases).

I often cook Ceylon, Pathia, Bhuna, Dhansak, Madras, Vindaloo and Jalfrezi curries, also Saag Aloo and Mushroom Bhaji using the Saffron base and they've all turned out okay too.

Personally, I'd prefer a base that is versatile (for most curries). If I were to have Madras style most of the time (which I don't), I think I may be more inclined to try/use Darth's base.

SnS  ;D

I would not dissagree with you in the slightest on the versatility of a general base to cater for all curries, I quite agree, thats why I was pointing out that Darth's base is not a good comparison, it was never designed as a general purpose base, it was only for Madras and Vindaloo, but it'd bloody good at it.

Bit of an unfair test if you don't mind me saying.
Darth's base was concieved as a base for Madras/vindaloo only, trying to make a Bhuna out of it is like chalk and cheese.
Having said that, I have used it for a Dhansak quite successfully, but it suits the hotter more robust curry, not a mild dry curry like Bhuna should be.

Quote from: smokenspices on March 06, 2008, 09:36 PM
Hi Richard

Interesting question 

After reading you post with intrigue, my first thoughts were that perhaps a thinned down tomato soup could be used as an emergency curry base .....

..... then I thought, where are the onions? Maybe onion soup would be better ....

..... what about the vegetables. Ah I know, we use a vegetable soup ....
..... and the spices, garlic, ginger, oil ... well ........ we might as well make our own soup and we'll call it a curry gravy base.

So, in answer to your question Richard, I think maybe if you combine a tomato soup with an onion soup and a vegetable soup, add lots of water and oil, some essential spices (and maybe some ginger and garlic), boil it for a while, then liquidise, this may be something reminiscent of a reasonable curry base.
Worth trying ... nah. Costs too much and far too complicated.

Regards

SnS  ;D

How about a tin of Mulligatawny..Indian in origin and got most of the ingredients???
No worse than my curried beans on toast

Quote from: George on March 06, 2008, 07:35 PM
Does anyone know what a half decent, fully grown fenugreek plant looks like, in terms of rough height, density, etc? I know my attempts at growing corriander have produced pathetic specimens compared to the dense bunches of corriander you can buy from asian grocers.

Regards
George

'ere ya go

Quote from: smokenspices on March 05, 2008, 08:44 PM
Hi All

I don't know how many of you have noticed, but Cory Ander has recently resigned as a site Moderator (I guess due to personal work load).

However, I for one would like to thank him for his dedication, time and effort in assisting in the smooth running of this forum during his time as moderator, and will continue to look forward to reading his very informative posts.

SnS  ;D

Seconded, the guy put in a lot of hard work.

Ohh and Secret Santa, if you are wondering where your post went, I deleted it

Welcome to the forum, don't forget to post your results with some photos